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Roasted Butternut Squash Purée

The perfect use of one of my favorite fall squashes!

Course Appetizer
Cuisine American
Keyword easy appetizer recipe, how to
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 servings
Author Linda Spiker


  • 3 cups butternut squash peeled, cubed and roasted
  • olive oil
  • sea salt
  • freshly ground pepper
  • 1/2-3/4 cup chicken broth depending on how you like the consistency
  • 1 tablespoon ghee butter or clarified butter


  1. Preheat oven to 400 and place oven rack in upper third of oven. Place parchment paper on a cookie sheet and set aside.
  2. Peel butternut squash with a "y" peeler. Scoop out seeds, slice and cut into ½" cubes.
  3. Place squash on a parchment covered rimmed cookie sheet, drizzle with olive oil, toss. Use enough oil that all squash is glistening with oil.
  4. Sprinkle with sea salt a pepper.
  5. Place in oven and roast for 40 minutes.
  6. Remove from oven. Allow to cool for 3 minutes. Add to processor or mixing bowl with broth and clarified butter, butter or ghee and process/mix until smooth. If needed add more sea salt or pepper.